Cut the onions and parsnips into cubes and sauté in a little olive oil. Add the vegetable soup, grate the potato with a grater and season with ground nutmeg. Simmer gently for about 10 minutes. Next, puree the soup with a hand blender. Pureeing the parsnips gives the soup a nice creamy consistency. Finally, season with salt, maybe a little pepper, and a dash of apple cider vinegar.
At the plate, the soup is still garnished with a little crème fraîche and sprinkled with the chopped parsnip herb!